Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon salt
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and chopped
- 1 (15-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can white beans (cannellini or navy), drained and rinsed
- 4 cups vegetable broth
- 1 ear fresh corn, kernels sliced off
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery with salt. Cook for 5–7 minutes until softened.
- Stir in zucchini, yellow squash, and green beans. Cook for another 3–4 minutes.
- Pour in diced tomatoes with juice, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender.
- Stir in corn kernels and black pepper. Simmer for an additional 3–4 minutes. Taste and adjust seasoning as needed.
- Remove from heat. Stir in basil and lemon juice.
- Ladle into bowls and garnish with Parmesan if desired. Serve with bread or salad.
Notes
Best served warm. Can store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg